April 16, 2013
Homemade Soft Pretzels
This recipe below is it the fastest and easiest pretzel recipe you will come across. No boiling the pretzels before baking as other recipes require, just make the dough, let rise for a bit, and then bake and ...Enjoy!
1/4 cup warm water
1-1/2 tsp. active yeast
1 tsp. sugar
2 to 2-1/4 cups all-purpose flour
1/2 cup warm water
2 tbsp. vegetable oil
1/2 tsp. salt
Course sea salt, for topping
Place the 1/4 cup of warm water into a small bowl. Dissolve sugar and yeast; set aside until foamy, (this may take 5-10 minutes).
Place 1 cup of flour into a medium size bowl. Add yeast, water, oil and salt and mix with a wooden spoon, beating until well combined. Continue to add the remaining flour and knead with hands until dough becomes smooth and elastic and less sticky.
Turn the dough out onto a floured surface. Knead for 2-3 minutes, then divide into 6 portions. Cover with a clean kitchen towel and let stand aside to rise for 15 minutes.
Take one portion at a time and roll it on a flour dusted board (or between your palms) to form a long rope, about 18 inches. Form into a pretzel by drawing ends together as making a circle then twist ends and press down on opposite sides. Place them 1 inch apart on a greased baking sheet. Cover with a towel and let rise for 15 minutes.
Preheat oven to 425 F. Brush pretzels with egg wash. Sprinkle top with coarse sea salt. Bake for 10 minutes then turn the oven to broil for the last 3-4 minutes to brown tops. Watch closely as they can burn quickly.
Remove from oven an let cool before serving.
Makes: 6 pretzels
For a healthier version, replace 1 cup all-purpose flour with 1 cup whole wheat flour and replace coarse salt topping with sesame seeds.
Leia’s Culinary Treasures
Labels: savory bakings